Survival of salmonellae during pepperoni manufacture. Smith, J. L., Huhtanen, C. N., Kissinger, J. C., & Palumbo, S. A. Applied Microbiology, 30(5):759–763, November, 1975. abstract bibtex Survival of salmonellae in artificially contaminated beef-pork mixtures (approximately 10(4) salmonellae/g) was studied in pepperoni prepared by either a natural flora or lactic starter culture fermentation or in nonfermented sausages. The pepperoni did not become salmonellae free during the usual commercial 15 to 30-day drying period. Salmonella dublin was present in all products, fermented or unfermented, after 42 to 43 days of drying. At a lower level of contamination, 10(3)/g, S. dublin could not be recovered from starter culture-fermented pepperoni after 14 days of drying but persisted in the natural flora-fermented sausage. S. typhimurium (initial count, 10(4)/g) was absent after 42 days of drying when starter culture was used to ferment the pepperoni, but was still present in the natural flora-fermented and unfermented products. S. dublin, host adapted to cattle, or S. choleraesuis, host adapted to swine, had similar survival patterns in beef pork, or beef-pork pepperoni. Heating salmonellae contaminated beef-pork pepperoni (after fermantation but before drying) to an internal temperature of 60 C (trichinae inactivating) eliminated the food-borne pathogen from the sausage product.
@article{smith_survival_1975,
title = {Survival of salmonellae during pepperoni manufacture},
volume = {30},
issn = {0003-6919},
abstract = {Survival of salmonellae in artificially contaminated beef-pork mixtures (approximately 10(4) salmonellae/g) was studied in pepperoni prepared by either a natural flora or lactic starter culture fermentation or in nonfermented sausages. The pepperoni did not become salmonellae free during the usual commercial 15 to 30-day drying period. Salmonella dublin was present in all products, fermented or unfermented, after 42 to 43 days of drying. At a lower level of contamination, 10(3)/g, S. dublin could not be recovered from starter culture-fermented pepperoni after 14 days of drying but persisted in the natural flora-fermented sausage. S. typhimurium (initial count, 10(4)/g) was absent after 42 days of drying when starter culture was used to ferment the pepperoni, but was still present in the natural flora-fermented and unfermented products. S. dublin, host adapted to cattle, or S. choleraesuis, host adapted to swine, had similar survival patterns in beef pork, or beef-pork pepperoni. Heating salmonellae contaminated beef-pork pepperoni (after fermantation but before drying) to an internal temperature of 60 C (trichinae inactivating) eliminated the food-borne pathogen from the sausage product.},
language = {eng},
number = {5},
journal = {Applied Microbiology},
author = {Smith, J. L. and Huhtanen, C. N. and Kissinger, J. C. and Palumbo, S. A.},
month = nov,
year = {1975},
pmid = {951},
pmcid = {PMC187268},
keywords = {Animals, Cattle, Fermentation, Food Contamination, Food Handling, Food Microbiology, Hot Temperature, Hydrogen-Ion Concentration, Meat, Salmonella, Salmonella typhimurium, Swine},
pages = {759--763},
}
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At a lower level of contamination, 10(3)/g, S. dublin could not be recovered from starter culture-fermented pepperoni after 14 days of drying but persisted in the natural flora-fermented sausage. S. typhimurium (initial count, 10(4)/g) was absent after 42 days of drying when starter culture was used to ferment the pepperoni, but was still present in the natural flora-fermented and unfermented products. S. dublin, host adapted to cattle, or S. choleraesuis, host adapted to swine, had similar survival patterns in beef pork, or beef-pork pepperoni. Heating salmonellae contaminated beef-pork pepperoni (after fermantation but before drying) to an internal temperature of 60 C (trichinae inactivating) eliminated the food-borne pathogen from the sausage product.","language":"eng","number":"5","journal":"Applied Microbiology","author":[{"propositions":[],"lastnames":["Smith"],"firstnames":["J.","L."],"suffixes":[]},{"propositions":[],"lastnames":["Huhtanen"],"firstnames":["C.","N."],"suffixes":[]},{"propositions":[],"lastnames":["Kissinger"],"firstnames":["J.","C."],"suffixes":[]},{"propositions":[],"lastnames":["Palumbo"],"firstnames":["S.","A."],"suffixes":[]}],"month":"November","year":"1975","pmid":"951","pmcid":"PMC187268","keywords":"Animals, Cattle, Fermentation, Food Contamination, Food Handling, Food Microbiology, Hot Temperature, Hydrogen-Ion Concentration, Meat, Salmonella, Salmonella typhimurium, Swine","pages":"759–763","bibtex":"@article{smith_survival_1975,\n\ttitle = {Survival of salmonellae during pepperoni manufacture},\n\tvolume = {30},\n\tissn = {0003-6919},\n\tabstract = {Survival of salmonellae in artificially contaminated beef-pork mixtures (approximately 10(4) salmonellae/g) was studied in pepperoni prepared by either a natural flora or lactic starter culture fermentation or in nonfermented sausages. The pepperoni did not become salmonellae free during the usual commercial 15 to 30-day drying period. Salmonella dublin was present in all products, fermented or unfermented, after 42 to 43 days of drying. At a lower level of contamination, 10(3)/g, S. dublin could not be recovered from starter culture-fermented pepperoni after 14 days of drying but persisted in the natural flora-fermented sausage. S. typhimurium (initial count, 10(4)/g) was absent after 42 days of drying when starter culture was used to ferment the pepperoni, but was still present in the natural flora-fermented and unfermented products. S. dublin, host adapted to cattle, or S. choleraesuis, host adapted to swine, had similar survival patterns in beef pork, or beef-pork pepperoni. Heating salmonellae contaminated beef-pork pepperoni (after fermantation but before drying) to an internal temperature of 60 C (trichinae inactivating) eliminated the food-borne pathogen from the sausage product.},\n\tlanguage = {eng},\n\tnumber = {5},\n\tjournal = {Applied Microbiology},\n\tauthor = {Smith, J. L. and Huhtanen, C. N. and Kissinger, J. C. and Palumbo, S. A.},\n\tmonth = nov,\n\tyear = {1975},\n\tpmid = {951},\n\tpmcid = {PMC187268},\n\tkeywords = {Animals, Cattle, Fermentation, Food Contamination, Food Handling, Food Microbiology, Hot Temperature, Hydrogen-Ion Concentration, Meat, Salmonella, Salmonella typhimurium, Swine},\n\tpages = {759--763},\n}\n\n","author_short":["Smith, J. L.","Huhtanen, C. N.","Kissinger, J. C.","Palumbo, S. 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